Total Time
Prep 15 mins
Cook 45 mins

Lots of goodness, fried potatoes and vegetables.

Ingredients Nutrition


  1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
  2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
  3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
  4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set.
  5. Garnish omelet with tomato and green onion and serve warm.


Most Helpful

Quick and easy breakfast. I might add some crumbled bacon next time. Did not flip the whole thing onto a plate and then cook the top, I just cooked it like a regular omelet (pulling back the edges and letting the uncooked egg fill in the open space, etc.)

Linky March 30, 2011

A nice omelet, DD (toddler) and I enjoyed for lunch with some rice crackers. I adjusted the burner temperature as on my burner it was too hot to cook at the temperature written. I used unrefined extra virgin olive oil, yellow fleshed potato, sea salt, freshly ground black pepper, large sweet onion, fresh plumb tomatoes, and the rest. I might make this again for DH. Made for March's Tag Game ~ Spring Onions (Cebolletas) in Spain & Portugal forum.

UmmBinat March 04, 2011

This a a nice fresh-tasting omelet for a lazy Sunday late morning. Served right from the skillet with fluffy biscuits. Made for the No. Mediterranean event in Cooking Photos

Caroline Cooks October 07, 2008

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